Polonaise topping for asparagus

Yield: 1 servings

Measure Ingredient
5 tablespoons Unsalted butter
⅓ cup Fresh bread crumbs; toasted lightly
2 \N Hard-boiled large eggs; chopped fine
2 tablespoons Finely chopped fresh parsley leaves

In a large skillet heat the butter over moderately high heat until the foam subsides and in it saute the bread crumbs until they are golden brown. Stir in the egg, the parsley, and salt and pepper to taste and serve the topping over asparagus.

Makes about ⅔ cup.

Gourmet April 1990

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